Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Olan curry with ash gourd and blackeyed peas images

Olan | Ash Gourd in Coconut Milk


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 4 1x

Description

Made with white pumpkin, taro and blackeyed peas simmered in coconut milk, Kerala Olan is a classic Onam Sadya dish.


Ingredients

Scale
  • 1/4 cup Blackeyed peas
  • 200 gms Ash gourd, diced
  • 200 gms Colocasia, diced
  • 2+1 tbsp coconut oil
  • 23 sprigs of curry leaves
  • 3 green chilies, slit
  • 1 cup second Coconut milk
  • 1/4 cup first Coconut milk

Instructions

  1. Soak the blackeyed peas for a couple of hours.
  2. Wash and cook in a pressure cooker for up to 3 whistles in just enough water and salt. Strain and keep aside.
  3. Pressure cook diced winter melon/ash gourd and diced taro/colocasia for up to two whistles.
  4. Heat coconut oil in a pan and add curry leaves and slit green chilies.
  5. Add cooked ash gourd and taro and saute for a couple of minutes.
  6. Season well and add the second coconut milk. Let it simmer for about ten minutes.
  7. Add cooked blackeyed peas and mix well.
  8. Add first coconut milk, mix and remove from heat after about a minute.
  9. Pour a tbsp of coconut oil on top of the curry for added flavor.

Notes

One can boil the blackeyed peas with ash gourd and taro. But this results in a brown curry whereas a classic Kerala Olan is white in color. For this same reason, we boil the peas separately at first and do not even use water in which the peas is boiled.

  • Category: Side Dish
  • Cuisine: Kerala